Mixed bean, spinach and paneer rogan josh

Come home to a ready cooked meal.

  • 4 hrs 30 mins cooking
  • Serves 4
  • Print
An Indian dish with plenty of flavour, this mixed bean, spinach and paneer made in your slow cooker for ease. Come home to a hearty vegetarian dish.
Looking for more dishes for your slow cooker?


  • ½ cup (150g) rogan josh curry paste
  • 2 large brown onions (400g), sliced thinly
  • 2 teaspoons finely grated fresh ginger
  • 3 cloves garlic, crushed
  • 400 grams canned diced tomatoes
  • 840 grams canned four-bean mix, drained, rinsed
  • 2 dried bay leaves
  • 2 cups (500ml) vegetable stock
  • 150 grams baby spinach leaves
  • 200 grams paneer, crumbled
  • ¼ cup loosely packed fresh micro herbs


  • 1
    Heat a 4.5-litre (18-cup) slow cooker on sauté (MEDIUM) setting; cook curry paste, stirring for 5 minutes or until fragrant. Add onion, ginger, garlic, tomatoes, beans, bay leaves and stock; stir to combine. Cook, covered, on low for 4 hours.
  • 2
    Stir in spinach; cook, covered, on high, for 5 minutes or until spinach wilts. Season to taste.
  • 3
    Serve curry topped with paneer and micro herbs.


Serving suggestions
Accompany with warmed naan bread, steamed basmati rice, lime wedges or natural yoghurt
• Suitable to freeze at the end of step 1.

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